If you like, you can take a cue from your favorite deli and wrap the sandwich in paper before cutting in half and serving. 22 Reviews 4 Photos A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. Combine all these ingredients in a bowl and mix well: cup soy sauce, 2 cloves of minced garlic, 1 stalk of chopped green onion, 2 ts hot pepper flakes, 1 ts honey, 1 tbs chopped onion, 1 tbs chopped green chili pepper, and 1 tbs roasted sesame seeds.Tightly wrapped leftovers will keep, somewhat grudgingly, in the fridge for a day or so if necessary. It keeps well in the fridge for a week or in the freezer for up to a year. You can make the white bean spread in advance.You can see the spread-making steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of what you'll do to make an epic veggie and white bean spread sandwich. Layering in some radishes, parsley, and impeccably fresh alfalfa sprouts keeps things light and vibrant. I've chosen practically the whole rainbow here, with red bell pepper, carrots, and cucumber in quantity. You can pile on any thinly sliced raw vegetables that you like.Or substitute hummus if that's what you've got. You can make this element well in advance if you like. Slather it onto one or both slices of bread - mostly for its savory, satisfying vibes, but also to help keep the veggie layers under some semblance of control. This sandwich uses our fabulous white bean spread, which is quick and easy to make from ingredients that are easy to keep on hand.This sandwich would also work well tucked into really good pita or made as a wrap. You don't need to toast it, but you can if you like. I typically buy a seven-grain boule and slice it nice and thick myself. Start with a nice, hearty bread of your choice.I've since updated the post for clarity, but the recipe remains the same. I first published this recipe here back in 2018. A little bit chaotic, arguably in a very good way.Big enough to share, but balanced enough to hoard if you'd rather.Layered with all manner of crisp, fresh raw veggies that you can customize to your liking.Packed with as much super-savory, garlicky, tangy white bean spread as you like.Built on a foundation of really good bread.This epic veggie and white bean spread sandwich channels all that energy. At a little seaside sandwich shop I ordered a magical veggie-filled pita with a super-savory, garlicky white sauce, and I’ve never forgotten it. ![]() One day during our Block Island week I ran eight miles for the first time ever, and between that and being sixteen, I was HUNGRY afterward. In a move that I now recognize as classic Carolyn Gratzer Cope, I’d recently gotten so fast at power walking that I had to choose between blowing out my shins and taking up running, so I took up running. ![]() My fondness for sandwiches packed with veggies and a spread or sauce that really pulls its weight dates all the way back to a family trip to Block Island, Rhode Island during high school.
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